The exciting field of prebiotic science continues to evolve, and in a significant development for the category, the Global Prebiotic Association (GPA) has published a new consensus paper in Advances in Nutrition, presenting its updated definitions for both the terms ‘prebiotic’ and ‘prebiotic effect’.
As a long-time supporter of the GPA, Clasado is pleased to have supported this important initiative through R&D Director, Dr Lucien Harthoorn, who was acknowledged for his input into this comprehensive industry perspective.
Who is the GPA?
The Global Prebiotic Association is a non-profit trade association comprising scientifically validated prebiotic ingredient manufacturers, nutrition brand owners, retailers, and service companies from around the world.
The organisation is committed to raising awareness of prebiotics and their emerging health benefits, while interacting with and providing resources to stakeholders, the medical and healthcare communities, consumers, academia, media, and regulatory bodies. By doing so, the GPA aims to support transparency around prebiotics and their interaction with the gut microbiome.
With 40 members worldwide, the GPA champions the prebiotic category by increasing awareness and understanding of the science supporting both well-known and newfound benefits of prebiotics. Knowledge-leaders from the Clasado Biosciences team feature on several key GPA committees, as well as its executive board.
Evolution in understanding
While the International Scientific Association for Probiotics and Prebiotics (ISAPP) remains a leading voice in defining prebiotics, the GPA’s new paper reflects the rapid advancement of scientific understanding in this field. The updated definitions aim to provide clarity for all stakeholders, from manufacturers and formulators through to healthcare professionals and consumers.
GPA proposes defining a prebiotic as:
“A compound or ingredient that is utilised by the microbiota producing a health or performance benefit.”
This represents an evolution from previous definitions, notably removing the concept of selectivity and expanding the scope to include performance benefits. This new definition reflects recent discoveries in gut health and microbiome science, while maintaining scientific validity and comprehensiveness.
Supporting global innovation
For formulators and brands operating in the international nutrition market, this new perspective arrives at a very opportune moment. As consumer awareness of gut health continues to surge globally, there is growing demand for scientifically validated prebiotic products. Clear definitions help consumers to understand the role prebiotics play in supporting health.
“There is global appetite for better gut health as the wide-reaching influence of the gut microbiome is studied and better understood, and this demand has rapidly accelerated the prebiotic category,” notes Dr Harthoorn. “These updated definitions reflect not just our current understanding, but also create space for future innovations, particularly in emerging areas such as cognitive and athletic performance. The GPA’s proposed definition captures not just what prebiotics do on a physical level, provide nourishment for beneficial bacteria, but what this means for the user. It’s future-proofing our understanding while also keeping it digestible for a diverse global audience. This is particularly valuable for formulators exploring new applications for prebiotic ingredients.”
The paper also introduces a separately proposed definition for ‘prebiotic effect’, described as:
“A health or performance benefit that arises from alteration of the composition and/or activity of the microbiota, as a direct or indirect result of the utilisation of a specific and well-defined compound or ingredient by microorganisms.”
Looking ahead
The GPA’s newly proposed definitions mark an important step forward. One of the key aims of these updated definitions is to enhance prebiotic research, raise consumer awareness and support product innovations that adhere to regional guidelines. By providing a clear picture of what constitutes a prebiotic and prebiotic effect, the GPA’s work could help accelerate development of next-generation prebiotic products – benefitting consumers and nutrition brands alike.
As we continue to explore new applications for prebiotics, from supplements to functional foods and beverages, these updated definitions will help guide development of products that meet the growing consumer demand for scientifically validated gut health solutions. With global interest in gut health reaching new heights, the timing of this development could not be better for formulators looking to create innovative, effective prebiotic products.
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